True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cheese from Austria, Tyrol
Tiroler Bergkäse is a hard mountain cheese of raw hay milk, partly skimmed, set with calf rennet and lactic cultures. The curd is scalded at about 52 °C, pressed and brined, then ripened in humid cellars while the rind is washed with salt water twice a week. The wheels weigh at least 12 kg. Made in 8 steps over 3 months. The longest step, ripen, takes at least 3 months (Innerbichler H 2026). Salt is 20 % (Application for registration 'Tiroler Bergkäs…). Lactobacillus delbrueckii and Lacticaseibacillus casei group from the raw milk do most of the fermenting.
| Main step | at least 3 monthsReported[innerb2026] | Ripen |
|---|---|---|
| Temperature | 52 °CSet[eu1996][bmluk] | Scald the curd |
| Salt | 20 %Set[eu1996][bmluk] | Brine the wheels |
| Acidity | pH 5.3Set[eu1996][bmluk] | Brine the wheels |
| Raw hay milk from North or East Tyrol · Cows fed mainly grass and hay, with no fermented feed; the milk may not be carried from one dairy to another[spec2007][eu1996] |
| Lactic acid bacteria cultures[spec2007] |
| Calf rennet · Calf stomach rennet only; no substitutes or genetically modified rennet[spec2007][bmluk] |
| Salt · As a brine of about 20 % sodium chloride[eu1996][bmluk] |
| Smear cultures · Added to the brine only when the needed microbes are missing, such as in new equipment[eu1996] |
| Starter: lactic acid bacteria cultures (choice left to the dairy) |
Total time across the recorded steps: 3 months
What changes: Cream is taken off the raw hay milk until about 3 % fat is left
The milk is not heated above milking temperature and not centrifugally cleaned. Output: part-skimmed raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
It is a valley-dairy mountain cheese of raw hay milk that is partly skimmed, scalded at about 52 °C and given a washed smear rind. A 2026 study found its starter gives it more Lactobacillus delbrueckii and more free amino acids than a Tyrolean Bergkäse made without the PDO rules.
The cheese is made from raw milk, but the high scald, about 20 % brine and long ripening make it a hard cheese. ANSES lists hard cooked cheeses such as Gruyère and Comté as the raw-milk cheeses that vulnerable people may still eat.
Every number is labelled with how it is known. How this atlas is made
Making fat mountain cheese spread through Tyrol in the 1840s, to make the large milk supply of the lower Inn valleys keep and travel. The name was registered as a PDO in 1997.
